Mini Loaf Zucchini Bread Recipe: A Delicious Family Favorite
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A mini loaf zucchini bread recipe that’s quick to bake, tastes delicious, and an easy way to use up fresh zucchini from the garden.
When our kids were little we had a vegetable garden that overflowed with peppers, cucumbers, tomatoes, sweet peas, string beans, and of course, zucchini.
The kids would wander in while playing outside, grab a tomato off the vine, and eat it like an apple.
The zucchini, on the other hand, wasn’t exactly the kind of thing you could snack on raw while running around the yard!
Which meant by midsummer, we’d have zucchini coming out of our ears and baskets of it sitting on the kitchen counter.
And when you’ve got that much zucchini on hand, you learn to get creative because you can only eat it prepared the same way for so many days.
Well, that’s how it is in our house.
I’d toss it into pasta, grill it with olive oil with a sprinkle of salt, and throw it into stir-fries as often as I could.
But over the years, my favorite way to use it up became making zucchini bread in mini loaf pans.
The kids loved it warm from the oven with a little butter and I loved that the smaller loaves baked faster, are perfectly sized for sharing, and they freeze well making it easy to enjoy that fresh garden flavor any time of year.
I’ll show you how easy they are to make!
Why Mini Loaves
While I love a classic full sized loaf of zucchini bread, baking it in mini loaf pans has become my go-to.
For one, the baking time is shorter so you don’t have to wait as long to slice into that warm, comforting goodness.
Smaller loaves also have a knack for staying extra soft and tender, giving you that perfect moist crumb every time.
Finally, mini loaves are perfect for gifting.
Wrapped in plastic wrap or tucked into a cellophane bag with ribbon, they make an easy, inexpensive gift for neighbors, teachers, or friends.
What you’ll love about this recipe:
Ingredients You’ll Need to Make the Best Zucchini Bread
Gather these simple ingredients to make the most delicious mini zucchini bread…
tools you’ll need
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What size mini-loaf pan should I use?
For this recipe, I used disposable 4″ x 2″ x 2″ mini loaf pans. If your pans are slightly larger or smaller, you may need to adjust the baking time. The key is to keep an eye on the bread during the last few minutes and test with a toothpick (it should come out clean when it’s ready).
I’m Heidi, the heart and hands behind Eleanor Rose Home.
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How to Make Zucchini Bread Mini Loaves
This moist quick bread could not be easier to make.
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Here’s how to do it…
01
Preheat Oven & Prep Pans
Preheat oven to 350 degrees and grease or line three 4″ loaf pans.
02
Mix the Dry Ingredients
In a large mixing bowl, whisk together the dry ingredients: flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Make a well in the center.
03
Mix the Wet Ingredients
In a medium bowl, whisk the egg, brown sugar, granulated sugar, oil, vanilla, and lemon zest until smooth.
04
Add the Zucchini
Stir in the grated zucchini, making sure to remove excess moisture with a paper towel before adding.
05
Combine Wet & Dry Ingredients
Pour the wet ingredients into the dry mixture, gently folding until just combined, don’t overmix.
06
Bake Zucchini Bread
Divide the batter evenly among your pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07
Cool & Store
Let loaves cool on a wire rack. Once cooled, wrap tightly in plastic wrap or aluminum foil to keep them fresh.
Helpful Tips
- Small zucchini has the best flavor and less excess water.
- Use a box grater or a food processor to save time shredding zucchini.
- Don’t skip patting your shredded zucchini dry, it’s the best way to avoid soggy bread.
- Once you add the dry ingredients, gently fold until just combined. Overmixing can make the loaves dense and tough.
- Add chocolate chips or chopped nuts for extra texture.
- Mini loaves bake faster than a full loaf. Start checking at 30 minutes with a toothpick.
Zucchini Bread Variations
One of my favorite things about this recipe is how easy it is to customize.
Once you have the basic recipe down, you can mix in different flavors and textures to make it your own…
- Chocolate Chips: Stir in ½ cup of chocolate chips (you could use mini chips as well).
- Snickerdoodle Zucchini Bread: Swirl a cinnamon sugar mixture through the batter before baking, and sprinkle more on top of the loaves for a crunchy crust.
- Nuts: Add ½ cup chopped walnuts or pecans.
- Lemon & Poppy Seed: Increase the lemon zest to 1 teaspoon and add 1 tablespoon poppy seeds.
- Extra Spice: Sprinkle in a pinch of cloves or allspice.
- Double Chocolate Zucchini Bread: Replace ¼ cup of the flour with unsweetened cocoa powder and fold in chocolate chips.
Zucchini Muffins
Yes, you can use this recipe to make muffins! Simply prepare the batter as written, then divide it evenly into a greased or lined muffin tin, filling each cup about ¾ full. Bake at 350 degrees for around 20–25 minutes, or until a toothpick inserted in the center comes out clean.
How to Store Zucchini Bread
Once your mini loaves have cooled completely on a wire rack, wrap them tightly in plastic wrap or aluminum foil to lock in moisture.
You can keep them at room temperature for up to 3 days in a cool, dry spot away from direct sunlight.
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If you want them to last longer, refrigerate the wrapped loaves for up to a week.
For even longer storage, pop the wrapped loaves into a freezer bag, label with the date, and freeze for up to 3 months.
When you’re ready to eat, just thaw the loaf at room temperature.
Frequently Asked Questions
Can I make this recipe in a regular loaf pan instead of mini loaf pans?
You can bake this in a standard 9×5-inch loaf pan. Just increase the baking time to about 50–60 minutes, checking for doneness with a toothpick.
Do I need to peel the zucchini before shredding it?
Nope! Leaving the skin on adds color, texture, and extra nutrients. Just give it a good wash before shredding.
How do I keep zucchini bread from being too wet?
After shredding the zucchini, gently squeeze out any excess moisture using a paper towel.
Can I freeze mini loaves?
Absolutely. Wrap cooled loaves in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months.
Can I add nuts or chocolate chips?
Yes, this recipe is completely customizable. You can fold in up to ½ cup of nuts, chocolate chips, or even dried fruit.
Did you make this recipe?
Mention us @eleanorrosehome or tag us using #eleanorrosehome so we can see your creations. You can also leave a comment below!
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Zucchini Bread Mini Loaves
Ingredients
- 1 ½ cups All Purpose Flour
- 1 tsp Ground Cinnamon
- ½ tsp Baking Soda
- ¼ tsp Baking Powder
- ¼ tsp Salt
- ¼ tsp Ground Nutmeg
- ½ cup Granulated Sugar
- ½ cup Packed Brown Sugar
- 1 cup Finely Shredded Unpeeled Zucchini patted dry
- 1/3 cup Vegetable oil
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Finely Grated Lemon Zest
Instructions
- Preheat the oven to 350 degrees. Grease or line three 4" mini loaf pans with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients (flour, cinnamon, nutmeg, baking soda, baking powder, and salt). Create a well in the center and set aside.
- In a separate bowl, whisk the egg, granulated sugar, brown sugar, oil, vanilla extract, and lemon zest until well combined.
- Stir in the shredded zucchini until evenly distributed.
- Pour the wet mixture into the well of the dry ingredients. Gently fold everything together until just combined, be careful not to overmix.
- Divide the batter evenly among the mini loaf pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Place the loaves on a wire rack to cool completely.
Notes
-
- Small zucchini will have the best flavor and less excess water.
- Use a box grater or a food processor to save time shredding zucchini.
- Don’t skip patting your shredded zucchini dry, it’s the best way to avoid soggy bread.
- Once you add the dry ingredients, gently fold until just combined. Overmixing can make the loaves dense and tough.
- Add chocolate chips or chopped nuts for extra texture.
- Mini loaves bake faster than a full loaf. Start checking at 30 minutes with a toothpick.
Nutrition
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